Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads by Kathleen Weber

  • Arborio rice bread

    Arborio rice bread

    from Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads Della Fattoria Bread by Kathleen Weber

    • Categories: Bread & rolls, savory; Quick / easy; Rice dishes; Cooking ahead; Vegan
    • Ingredients: Arborio rice; all-purpose flour; instant yeast; gray sea salt
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Notes about Recipes in this book

  • Garlic Jack campagne boule

    • RosieB on June 14, 2015

      This bread was delicious and looked as good as the recipe in her book. It was a bit time consuming but well worth the effort. It made a large loaf which kept well. I used manchego cheese.

  • Naan

    • swegener on March 08, 2015

      you don't have to start this a day ahead if you already have a starter. This was easier than i thought it would be, though the dough is VERY soft/wet and I'm used to high hydration dough.

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  • ISBN 10 1579655319
  • ISBN 13 9781579655310
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. "Della Fattoria Bread" teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

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